Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch cubes
  • 1 tablespoon vegetable oil
  • 1/2 cup (120ml) soy sauce (low-sodium recommended)
  • 1/4 cup (60ml) mirin (sweet rice wine)
  • 1/4 cup (60ml) sake (or dry sherry as a substitute)
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon rice vinegar
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • Sesame seeds (for garnish)
  • Chopped green onions (for garnish)

Instructions:

  1. Whisk together soy sauce, mirin, sake (or sherry), brown sugar, rice vinegar, ginger, garlic, and sesame oil in a medium bowl.
  2. Place the chicken cubes in a resealable bag or container. Pour the marinade over the chicken, ensuring all pieces are coated. Seal the bag and refrigerate for at least 30 minutes, or up to 4 hours.
  3. Thread the marinated chicken onto skewers, leaving a small space between each piece.
  4. In a small bowl, whisk cornstarch with cold water until smooth. Set aside.
  5. Preheat grill to medium heat. Grill the skewers for 8-10 minutes per side, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). During the last 2 minutes, brush with Teriyaki Sauce to Glaze.
  6. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Place the skewers on the baking sheet and bake for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). During the last 5 minutes, brush with Teriyaki Sauce to Glaze.
  7. Sprinkle with sesame seeds and chopped green onions (optional). Serve immediately.